Chocolate Pecan Slab Pie
Maybe you’ve seen this fun way to enjoy pie, it's a must try! The chocolate here is optional, but it might be a new flavor combo you never knew you would enjoy. If you’re hesitant, maybe try a smaller amount of chocolate the first time and see how it goes. This pie is best made a couple days ahead, so it’s perfect to check off your list before the big day. One recipe of our PIE CRUST fits perfectly in 12” x 9” sheet pan (a ¼ size baking sheet) giving you just enough for even coverage on the bottom, sides and edge. Or use a 1/2 bag of our PIE CRUST MIX!
PREP TIME
30 minutes
COOK TIME
33 minutes
INGREDIENTS
12
Serves: 10
Ingredients
- 1 whole1 whole1 whole Paleo/GF Pie Crust (click for recipe)
- 1 whole1 whole1 whole Egg, + 1 tbsp water for optional egg wash
- 3 cups3 cups3 cups Pecans, raw & divided
- 1.125 cups1.125 cups1.125 cups Pure Maple Syrup, 1 cup + 2 tbsp in total
- .5 cup.5 cup.5 cup Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
- 3 whole3 whole3 whole Eggs, room temperature
- 1 whole1 whole1 whole Egg Yolk, room temperature
- .75 cup.75 cup.75 cup Dark Chocolate Chips, roughly chopped, optional
- .25 cup.25 cup.25 cup Ghee
- .5 tsp.5 tsp.5 tsp Sea Salt
Filling
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350°.
- Prepare a single crust as directed, rolling out into a rough rectangle. Press evenly into the bottom and up sides of a 12” x 9” baking sheet. Egg wash (if using) the minimal top edge showing then cover with plastic and set aside.
- Roughly chop 1½ cups of the pecans. Add those along with syrup, coconut sugar, vanilla, eggs, egg yolk, chocolate (if using), ghee and salt to a medium sized mixing bowl.
- Mix well with a hand mixer until eggs are fully combined and ghee is evenly distributed. Arrange the remaining 1½ cups of pecans in a decorative pattern of choice on top.
- Place the pastry lined baking sheet on a larger parchment lined baking sheet. Pour pecan filling into the crust. Use a small spoon to ensure chocolate pieces are evenly distributed.
- Place in the oven and bake for 20 minutes and cover edges if they’re getting too dark. Return to the oven and bake for another 10-15 minutes or until the center is set and no longer jiggles. Remove from the oven and cool before slicing.
- Store any leftovers in the refrigerator for up to a week.
Notes
If you want a little extra dough, make a double batch of the pie crust recipe (or follow the instructions on the bag for two) leaving you with plenty for the pie, plus leftover dough for pie crust cookies.
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About This Recipe
Show nutritional information
Baked Goods Desserts FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Pies Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 511 |
| Fat: | 39 g |
| Carbohydrates: | 42 g |
| Protein: | 6 g |
| Cholesterol: | 32 g |
| Sodium: | 126 mg |
| Fiber: | 5 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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